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A plate of three rolled crepes topped with berries, and sauce on a plate.
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4.61 from 41 votes

Sweet Crepe Recipe

These berries and cream crepes are light and simple crepes filled with a creamy, cheesecake like filling, and juicy berries. They're perfect for a decadent breakfast or brunch!
Prep Time30 minutes
Cook Time30 minutes
Chilling Time1 hour
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: berries and cream crepes, cheesecake filling, crepes, strawberries
Servings: 12
Calories: 332kcal

Equipment

  • Large Mixing Bowl

Ingredients

For The Crepes:

  • 1 cup all purpose flour
  • 1/2 cup whole milk
  • 1/2 cup water
  • 3 large eggs
  • 2 TBS melted unsalted butter
  • 2 TBS granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt

For the Cream Cheese Filling:

  • 8 oz cream cheese
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream

For the Berry Sauce:

  • 2 cups mixed berries I used boysenberries, sliced strawberries, raspberries and blueberries
  • 1/2 cup granulated sugar
  • 1 TBS cornstarch

Instructions

For the Crepes:

  • Add all the ingredients for your crepes to a blender. Cover.
  • Blend on low speed until everything is mixed together well, and smooth.
  • Place the batter in an airtight container and place it in fridge for at least one hour, up to overnight.

For the Cream Cheese Filling:

  • In a large bowl, beat the cream cheese, with the sugar and vanilla extract until it is smooth. Set it aside
  • Whip your heavy cream in a large bowl until stiff peaks have formed.
  • Fold the whipped cream and cream cheese mixture together till smooth. Refrigerate till needed.

For the Cream Cheese Filling:

  • Mix together the berries, sugar and cornstarch in a bowl of in a pot.
  • Heat the berries in the small pot over medium low until the juices start to run, and a saucy mixture is created. Set aside till needed.
  • Heat a large nonstick skillet, and spray with nonstick spray over medium heat.
  • Pour about 1/4 cup batter into the pan and swirl around to spread it thinly to the edges.
  • Cook for 1 minute until the edges start to crisp.
  • Flip the crepe over and cook for another 20-30 seconds.
  • Stack the crepes and cover while you cook the remaining crepes.
  • Fill each crepe with about 1/4 cup cream cheese mixture, and 2 TBS berry sauce.
  • Roll up and serve.

Video

Notes

  • Original Recipe: The original recipe had 1 cup of granulated sugar. After several comments I tested and edited the recipe to cut the sugar amount to 1/2 cup. You can also start with 1/4 cup if you want even less of a sweet flavor.
  • Batter: Make sure your batter is nice and smooth after blending. You don’t want any chunky flour bits in your batter. This will help keep the crepes thin. You can skip chilling the batter in the fridge, but you'll want to at least let it rest for 15 mintues to let the bubbles settle.
  • Cream Cheese Filling: The recipe as is makes a lot of cream cheese filling. If you're stuffing the crepes with a lot of filling you'll easily use it all, but you can cut that portion of the recipe in half if you're not filling them as much. Or double the crepe portion depending on how many people you're making breakfast/brunch for.
  • Thin Crepes: Add just enough crepe batter to the pan to swirl it around and cover the bottom of the pan in a very thin layer. This will keep the crepes thin, with nice crispy edges, and so they don't get chewy. Only about 1/4 cup batter should be needed for an 8 to 10 inch pan.
  • Crepe Maker: You can also use a crepe maker to cook your crepes. Place your batter in a shallow bowl big enough to fit the crepe maker and dip it into the batter as you go.

Nutrition

Calories: 332kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 203mg | Potassium: 97mg | Fiber: 1g | Sugar: 30g | Vitamin A: 691IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg